Spiros Greek Island
It's not easy to draw attention away from the belly-dancer that performs at Spiro's Greek Island on Friday and Saturday nights. But the aroma of tender gyro meat is up to the task, pulling diners' focus towards the kitchen. Inside, chefs labor over traditional Greek dishes, seasoning beef, lamb, and chicken with natural spices, sea salt, and housemade marinades. They also slice tender cuts from imported Greek broilers, and fry falafels before wrapping them in pitas, scattering them across salads, or dressing them in miniature togas. For dessert, warm honey drizzles onto flaky bougatsa, a custard-filled pastry lauded by reporters from Seattle Times Newspaper. Servers bear the plates out to the bright dining room, where paintings of Greek scenes adorn the walls.